Before Ning Weimin could figure out whether he should change the address on the advertisement, and if so, where should he change it.
The time has come for the Bian family’s big day.
These days, due to limited living conditions and old customs.
Red and white events for the people of the capital are rarely held in restaurants outside.
Flowing water seats are still the most important form, so large courtyards often become places for weddings and banquets.
Even though there are many residents in the large courtyard, there are many small rooms, and the courtyard is very crowded. It seems that it is quite inconvenient to hold weddings.
But in fact this is not the case.
Because when it comes time for a certain family to hold a wedding, the neighbors in the same courtyard will all think about the family and rush to join in the fun.
No one will sit back and watch the excitement, and their dedication is no less than doing things for their own family.
For no other reason than because no one moves around every now and then these days.
Neighbors who look up and down every day when they enter the hospital have a secret in their hearts that they have to watch each other for the rest of their lives.
If you help others today, you will help yourself tomorrow. How can you help others without being sincere?
Even if there are any discords and conflicts accumulated in daily life, they will often be laughed off and resolved invisibly with the help of days like this.
This was the best opportunity of the year to resolve the estrangement between neighbors.
Such was the case with the wedding held by the Bian family on October 1, 1980 in Courtyard No. 2 of Shan'er Hutong.
As neighbors, the Luo family, Mi family, Kang Shude and Ning Weimin all gave gifts.
And since the few days before the National Day, I have been busy helping the Bian family.
Everyone is showing off their abilities.
For example, in the Luo family, the eldest grandson they just got has not yet been born.
Maternity leave is very scarce these days. According to regulations, the maximum maternity leave given to mothers is fifteen days.
The family itself is very busy taking care of the health of the eldest grandson and eldest daughter-in-law.
Considering that the Bian family has few relatives, Aunt Bian is in a difficult situation.
The eldest daughter-in-law of the Luo family happily agreed to become the "marriage wife" for the Bian family.
Master Luo even took his eldest son to work together, borrowing the oven in the factory and baking fifty kilograms of "Dragon and Phoenix Wedding Cake."
As a gift to the Bian family.
This made the whole Bian family very happy, because it not only added joy but was also practical.
It's perfect as a return gift to relatives and friends.
Uncle Bian accepted the gift and said, "Oh, thank you for your hard work. This is something that can no longer be found on the market. I never thought that my child would be so lucky. With your "Zhengmingzhai" craftsmanship, not only
Dignity, morale, and joy are all unique in the capital city. In recognition of your kindness, I would like to thank you very much on behalf of our two children."
Master Luo laughed and said, "Don't be polite to me. Not to mention that we have been here for so many years, so we should all deserve our share. As the old saying goes, you know what you are good at. These days, you are the only one who can still appreciate my craftsmanship.
As long as you are satisfied, I will be happy doing it. To be honest, if I don’t do this anymore, it will be hard to get enough of it.”
The same goes for the Mi family. Aunt Mi not only helped Aunt Bian sew four bunks and four covers for Bian Jianjun and his wife.
I also took advantage of working in a non-staple food store to help Bian's family collect a series of chicken, duck, fish, meat, rice, noodles, sugar and oil at the most affordable price.
I only bought half a fan of pork. For the time being, these things can be stored in the freezer of the grocery store, which really saves a lot of trouble.
Ning Weimin also made a small sacrifice and freed up his small kitchen.
He and Kang Shude had been quiet for the past two days, so this room was dedicated to the Bian family to store fruits, vegetables and various sundries.
On the day of the banquet, this small room can also be used as a tea stall specializing in making tea and pouring water.
As for the crucial chef, it was an old friend whom Kang Shude invited, Master Liu, who had worked at the "Ruibin Building" in Menzhang Hutong for more than half his life.
This Master Liu is sixty-five years old this year. Not only is he retired, he is also very impressive.
The day before the wedding, Master Liu took his two apprentices to make preparations. People in the old capital called this "settlement."
His two apprentices were both in their thirties or forties. One was carrying two wooden boxes, and the other was carrying a large baggage.
The old man swaggered away in front of him, and the two apprentices followed him step by step.
When you get here, open these things and take another look.
The box contained not only pots for cooking, but also bowls, plates, spoons and other utensils, all in a complete set.
Inside the baggage are knives, which are even more particular.
A cutting knife, a sheep's face knife, and a pocket knife.
The face of the sheep is slanted, which is the result of trimming the meat.
The knife is used for chopping vegetables and other condiments.
In addition, there is an iron spoon and a fence, both with long handles and jujube wood handles.
The jujube wood handle is hard and has been burned to withstand fire, and due to the influence of years, it has become shiny and red like a burning fire.
Just look at these household items and you can see they are professional.
Afterwards, the two apprentices began to build the stove in the courtyard, prepare vegetables, etc.
A young master built the stove very quickly, and in a short time he built two stoves in the courtyard.
The chef who prepared the dishes was also very agile and started the preparation work, cutting the meat and mincing the stuffing.
Then one of them packed up the fish, chicken and duck, and the other set up the frying pan and fried the meatballs.
What kind of meatballs are over-oiled to 70%, what kind of meatballs are over-oiled to 50%, or 60%.
But during the whole process, Master Liu didn't do any of the work. He just sat with Kang Shude at his house drinking tea and smoking.
Then we look at the things in the kitchen with the host and figure out what kind of noodles to make.
He didn't even look at the two apprentices in the courtyard who were so busy that their foreheads were sweating.
When they were leaving, the old couple from the Bian family respectfully presented it to Master Liu.
Then he turned around and bowed to Kang Shude again to say thank you.
Just by looking at this scene, I could see all the young people in the courtyard suffering from mysterious symptoms.
No one knows how capable this old man is, and he is worthy of such a nod and bow from the Bian family.
Even Ning Weimin and Bian Jiangong were talking quietly when they got together.
"As for the chef of Ruibin House? No matter how good he is, he can't just cook rags and pans. Why does he look like the emperor's cook?"
"Yeah, how talented is this guy to be able to act like this? I don't believe that he can make elbows taste like dragon meat? Those two apprentices really serve him like this. What age are these?
?Why is the feudal consciousness still so strong..."
Unexpectedly, Master Luo heard it, rewarded each of them with a piece of brain, and then started to squeeze them both.
"You two know nothing, and you don't know what's good. Don't talk about anything else. Let's take a look at the market outside. The educated youths who have returned now are all getting married together. It's hard to hire a chef. Just like this.
It’s even harder to find a good chef. Master Liu has retired. If it weren’t for your uncle Kang’s sake, he wouldn’t be working.”
"Besides, what's wrong with the fire-cooking of the trousers? Don't look down on it. Is that an ordinary food? It's a food unique to Kouzi Kitchen. If you search all over the capital, only Ruibinlou's family knows how to do this. Why? Just because
This Ruibin House is the only one to open a restaurant, breaking the thousand-year-old rule of not opening a restaurant."
"What is a kouzi chef? Don't you know? Let me tell you two, he is a chef who only cooks banquets in greenhouses in the capital and specializes in weddings and weddings. Since the liberation, the city has emphasized changing customs and keeping weddings and weddings simple, but there is no such thing.
This is the place for the Kouzi Chef. So now it is the Ruibin House lineage that can take the real lead in weddings and weddings. It is Master Liu who knows how to arrange banquets."
Bian Jiangong was still a little unconvinced.
"Master Luo, I don't understand what you are saying. Ah, the chefs in other restaurants are not chefs. They have to be in this line. Then why don't they just go to the Great Hall of the People for a state banquet? I don't believe it, they
Are you really so enlightened that you can’t go to court and serve the people willingly?”
"Hey, you kid, are you sincerely making excuses?"
Master Luo bared his teeth and began to teach.
"Don't say that there may be chefs in other restaurants who are better at cooking than Master Liu. I admit that. But hosting a private banquet is different from a state banquet. Those who can host a state banquet really can't host this wedding banquet.
Why? We are short of money."
"The level of the national banquet is high, and the materials are all specially provided. Have you ever heard of a shortage of materials? But this is where Master Liu's skills lie. I once experienced the skills of Kouzi Chef in the past. Twelve dishes, this
There is nothing in the twelve dishes, except pork and cabbage. Each dish has the same taste. Can I be a good cook for this state banquet?"
"The most important thing, and the most popular thing about Kouzi Kitchen, is that they value integrity, think about customers, are considerate, and never do anything bad. Not only do the dishes they make make good use of ingredients, they are always richer and more affordable than originally ordered. They will never
Cutting corners and cutting corners. For families who are not well-off, they can still decide according to the price agreed in advance and find ways to save face and complete the seemingly impossible task."
"When negotiating for a job at Kouzi Kitchen, we must discuss the style of the banquet in person, whether it will be fish, shrimp and sea cucumber, chicken, duck and fish, rice noodles and meat, lion's head, braised pork elbow, etc.
In particular, it must be explained whether it is for eating, looking good, or saving money, so as to decide on the specific method."
"Common banquet noodles include "eight bowls and one sea", "eight bowls and two seas", "eight seas and one pot", "nine pieces of flowers", "four bottoms" and so on. However, no matter how frugal they are, they mainly focus on stir-fried meat.
Well, there must be some meatballs."
"But what should we do if we meet people who can't even afford this money? For example, if there are ten people at a table, each person only has the money to eat a plate of fried pancakes or a bowl of beef noodles in the restaurant. What's more?
Can we reserve a seat? In this case, the host often blushes and is embarrassed to speak out.
"I also tell you that as long as there are enough people, you can name a specific amount of money. Kouzi Kitchen will do it, and it can also prepare such a banquet beautifully. It can be four large plates of meat stir-fry and two bowls of stewed vegetables.
, a large bowl of soup, rice, steamed buns and flower rolls. Or four large plates of stir-fried meat, a bowl of diced pork with fried sauce, a bowl of sliced meat and eggs marinated, and enough noodles to run through the water."
"To put it bluntly, the money earned by Kouzi Kitchen depends entirely on craftsmanship and never wastes raw materials to save money. The principle of doing things is always 'no one should lose money to anyone, hello, me, everyone's hello', so as to attract repeat customers.
For this reason, ordinary people in the capital never look for restaurants when doing business, but only look for openings. If I were to be a chef in a restaurant, you think it would be fine..."
With these words, Ning Weimin and Bian Jiangong were completely silenced.
Especially Bian Jiangong, when he thought about it, what he said just now was really a bit cheap.